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Pesto Pasta with Sun Dried Tomatoes and Asparagus
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Lemon Orzo Salad
Serves 6-8
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Ingredients:
| 1 cup uncooked orzo |
| 2 cloves garlic, finely chopped |
| 3 tablespoons Extra-Virgin Olive Oil |
| 1 lb asparagus spears, woody ends broken off and cut into 1/4-inch pieces |
| 1 bag packed fresh spinach or spinach/arugula blend, (6 oz.) |
| 2 tablespoons mild Dijon mustard |
| 2 tablespoons lemon juice |
| 1 tablespoon lemon zest |
| 2 Cups halved fresh grape tomatoes |
| Salt |
| 1/2 cup toasted pine nuts or sliced almonds, for topping |
| 1 1/2 cups feta cheese |
| Freshly ground pepper |
Directions:
- In a large saucepan, cook orzo according to package directions for al dente.
- In a large sauté pan, sauté garlic in olive oil. Add in asparagus pieces. Sauté for 3 to 4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
- Stir in Dijon mustard, lemon juice and zest.
- Toss together with warm orzo and feta cheese. Season, to taste, with salt and pepper. Add more lemon juice and zest if you wish. Just before serving, stir in halved grape tomatoes. Top with toasted nuts. Serve warm or chilled.
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